Fried Mozzerella with Arugula and Prosciutto Reviews

Who says main dishes have to be conventional? Here, prosciutto moves aside to put the cheese front and center, and an array of antipasto staples frame the crisp, gooey fried mozzarella. An aromatic anchovy vinaigrette ties it all together.

Yummy! And quite satisfying. I
deviated only for the rollups. As a
arugula lover, I blanched the arugala
for 20 seconds to concentrate that
wonderful flavor. I heated the rollups
a bit to get the prosciuto's juices
flowing just before serving. Otherwise
just as written.
For those who found the dish too salty,
try a small bite of the rollup combined
with the same amount of fried
mozzerella. Heaven!

I loved it although it was a little salty for my taste. My buffalo mozzerella was very soft so it was a little challenging to fry it. I don't think the coating and crumbs added too much to the flavor if you use buffalo so I will skip the frying next time.

very good and easy to make. I was afraid of a melted mess when frying so I used cow's milk mozz. instead of buffalo mozz. Next time I will try with buffalo as the first ones turned out great with little effort. I just made a mixed salad using the principles of the salad in the recipe. will make again in the summer. winter appetizer with marinara sauce!

Outrageously delicious. I used pr-washed baby arugula to save time. Really easy. I will definitely make this again. My only criticism is that it is too salty and I love salt. I will reduce the salt in the dressing and in the egg white.

DH and I love this recipe and it is
AWESOME with a good rose on a hot
night. I use lots of arugula (you
can never have too much!) and cover
the bottom of the plate like a
salad, arranging the other
components over the top. I leave the
peppers out since we don't like them
but might try tomatoes as mentioned
below.

Thsi is awesome and easy. Coated the cheese ahead of time and let chill in fridge for a couple hours. Next time I will use lemon juice instead of vinegar just because that's what my family prefers. Perfect guick Saturday supper and looked beautiful.

This dish was wonderful
and pretty quick to
prepare. I used panko
bread crumbs, home
grown tomatoes instead
of roasted peppers and
green leaf lettuce instead
of arugula--because
these were things I had
on hand. The dressing
really pulls it all together,
so I would be sure to
make it again with the
anchovy vinaigrette.
I went ahead and fried
the pound of cheese, I
used slices about 1 1/4
inch thick, or 8 equal
slices. I had left overs and
they were wonderful 2
days later heated in the
oven and served with a
fresh salad.